Savory Quinoa Breakfast Bowl (Printable Version)
Protein-rich quinoa bowl with sautéed veggies, egg, and herbs for a wholesome morning meal.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 1 tablespoon extra-virgin olive oil
05 - 1 small red bell pepper, diced
06 - 1 small zucchini, diced
07 - 1 cup baby spinach leaves
08 - 2 green onions, thinly sliced
→ Protein
09 - 2 large eggs
→ Sauce and Toppings
10 - 2 tablespoons crumbled feta cheese (optional)
11 - 2 tablespoons fresh parsley or cilantro, chopped
12 - 1 tablespoon sriracha or hot sauce (optional)
13 - Kosher salt and freshly ground black pepper, to taste
# How To Make It:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes until all liquid is absorbed and grains are tender. Fluff with a fork and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced bell pepper and zucchini, cooking for 4 to 5 minutes while stirring occasionally until slightly softened. Add spinach and sauté until wilted, about 1 minute. Stir in green onions and season with salt and pepper to taste.
03 - In a separate nonstick skillet, cook eggs to your preference — fried, poached, or soft-boiled. Season lightly with salt and freshly ground black pepper.
04 - Divide the cooked quinoa evenly between two bowls. Layer sautéed vegetables over the quinoa and place one egg on top of each bowl. Sprinkle with crumbled feta cheese and fresh herbs. Drizzle with sriracha or hot sauce if desired.
05 - Serve immediately while warm.
# Helpful Hints:
01 -
- It takes almost no effort but looks like something you would pay fourteen dollars for at a trendy cafe.
- The combination of warm grains, runny egg yolk, and hot sauce is the kind of thing that makes you actually excited to get out of bed.
02 -
- If you skip rinsing the quinoa, a natural coating called saponin will make your entire bowl taste oddly bitter and no amount of sauce can fix that mistake.
- Cooking the vegetables in two stages, harder ones first and leafy ones last, keeps everything at the right texture instead of turning it all into mush.
03 -
- Toasted quinoa in a dry pan for two minutes before boiling adds a subtle nutty depth that most people never think to try.
- Roasted sweet potatoes or mushrooms make incredible additions when you have extra time and want to take this from simple breakfast to brunch worthy centerpiece.